Los Angeles is immune to blustery weather that afflicts most of the U.S., but when it comes to food, we still grow and cook with many of the same seasonal ingredients. Case in point: pumpkin, which is as sure a sign of fall as you’ll find. Several enterprising Angelenos have turned the leathery orange gourd into creations that far exceed pumpkin pie and spiced lattes. Here are some top Los Angeles pumpkin dishes, all prime examples of pumpkincraft.

UPDATES SINCE NOVEMBER 23, 2009
Additions: Baking With Ish, Santa Canela, Wallflour
Subtractions: Craft (CLOSED)

Baking With Ish Pumpkin Flan Bun – San Gabriel

Santa Canela Pumpkin Spice Concha – Highland Park

SusieCakes Mini Pumpkin Cheesecake – Brentwood, DTLA, Los Angeles, Manhattan Beach, Marina del Rey, Pasadena, Studio City, Torrance + Woodland Hills

Chef-owner Susan Sarich has capitalized on her nostalgia for childhood classics by growing a four-branch SusieCakes empire in Southern California. She always features compelling seasonal specials and currently offers three different pumpkin desserts: pumpkin spice cupcakes, pumpkin pie (of course) and best of all: mini pumpkin cheesecake. The pumpkin cheesecake is absolutely luxurious, with a tangy layer of sour cream that cuts the richness, a crushed Graham cracker crust and a spice dusting.

The Terrace @ The Langham Huntington – Pasadena

At The Langham Huntington, Pasadena, Chef Loren Lawe’s Spicy Pumpkin Butternut Squash Soup has been so successful over the past two years that it is now a permanent menu item at The Terrace that transcends seasons. The Terrace even offers guests a recipe card to take away with them. Pumpkin soup includes chopped pumpkin and butternut squash, chicken broth, milk, brown sugar and maple syrup. It’s frothy, drizzled with olive oil and strewn with crunchy pumpkin seeds.

Thyme Cafe and Market Pumpkin Tart – Santa Monica

Maire Byrne may own this seasonally inspired Sunset Park café, but it’s pastry chef Lisa Vega who decided to grab the pumpkin by the stem. Vega previously worked at Providence, Craft and Yountville’s Bouchon Bakery. Her pumpkin tart features a scintillating gingersnap crust made with repurposed gingersnap cookies. Her creamy pumpkin puree contains an intoxicating mix of brown sugar, nutmeg, clove and cinnamon. The topper is a clever pumpkin seed garnish that provides added texture.

Wallflour Pizza Pumpkin Sourdough Sticky Bun – Eagle Rock

If you know of a pumpkin dish in L.A. that I missed, please comment below. Your recommendation can be savory or sweet.